Stir the dry ingredients in the sweet potatoes until combined.
Stir in whole milk, heavy whipping cream, and vanilla extract.
½ cup whole milk, 2 tablespoons heavy whipping cream, ½ teaspoon Vanilla extract (I use Mexican vanilla)
Pour the mixture into a high-powered blender and pulse until smooth and uniform in color. (this only takes a few seconds)
Pour the filling back into the bowl.
Beat eggs with a fork until thick, frothy, and uniform in color (pale yellow)
2 large eggs
Stir the eggs into the filling until thoroughly combined.
Pour batter into parbaked pie crust.
1 9-inch deep pie crust, partially blind-baked
Bake The Pie
Bake on the middle rake for 45-50 minutes. ( the edges should be set, and the middle should be slightly jiggly. The middle will firm as it cools. Total time may vary.)
Remove from oven and place on a cooling rack. Let the pie cool for 1-2 hours.
Chill The Pie
Cover with foil and refrigerate for 3 hours or overnight. (This step is essential to allow the filling to firm up properly. The taste and texture are incredible the next day! You may need to gently blot the surface with a paper towel to remove any condensation when ready to serve)
Slice and serve plain, topped with cinnamon whipped cream or vanilla ice cream!
Video
Notes
Here's the pie crust I used. There is also instructions on how to partially blind-bake it.